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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Superfood Energy Balls With Dates, Apricots, Figs and Nuts

I love making energy balls because you can put so many different things into them. You can add any type of nut or dried fruit that you like.




Superfood Energy Balls With Dates, Apricots, Figs and Nuts
Makes about 18 balls

Ingredients
  • 1/3 cup pitted dates
  • 1/3 cup dried apricots
  • 2 tablespoons dried cranberries
  • 5 dried figs
  • 1 tablespoon cacao nibs
  • 1 tablespoon hemp seed
  • 1 tablespoon chia seed
  • 1/4 cup raw pecans
  • 5 raw walnut halves
  • 1/2 teaspoon ground cinnamon
  • unsweetened coconut for rolling
Directions
  1. Pulse all ingredients in a food processor until a thick paste is formed.
  2. Roll the paste into balls with your hands, and then roll them in the coconut.
  3. Store in an airtight container.

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